Family Healthy Recipe Chart for the Week, Healthy Recipe Schedule for the Week

Monday: Breakfast: Millet porridge, flower rolls, stir-fried shredded chicken with sauerkraut and spring bamboo shoots.

Lunch: Tomatoes, peas, and egg soup, stir-fried rape

Minced pork and tofu, braised chicken wings with shiitake mushrooms, rice.

Dinner: rice porridge, steamed buns,

Stir-fried eggplant with green pepper and shredded pork with garlic.

Tuesday. Breakfast: milk, meat floss bread, apples.

Lunch: seaweed shrimp skin soup, cold pea sprouts

Scrambled eggs with chopped peppers, roasted pork ribs with soybeans, rice.

Dinner: Noodle soup, braised noodles with beans, potatoes and shredded pork.

Wednesday: Breakfast: soy milk, mushroom and green vegetable buns, tea eggs.

Lunch: Winter melon and scallop soup, vegetarian stir-fried cabbage

Stir-fried pork fillet with cauliflower, braised pomfret, rice.

Dinner: Black rice porridge, sesame flour cake

Stir-fried zucchini, stir-fried vegetables (bean sprouts, leeks, carrots, dried tofu, shredded pork) Thursday: Breakfast: white fungus lotus seed soup.

Shallot omelets

Cucumber mixed with yuba.

Lunch: kombu tofu miso soup, garlic spinach.

Stir-fried duck liver with chili peppers, river prawns with salt and pepper, rice.

Dinner: Jajanjangmyeon (greens, bean sprouts, shiitake mushrooms, lean pork).

Friday. Breakfast: red bean porridge, corn raisin dried hair cake.

Stir-fried shredded pork with onion and beans.

Lunch: loofah mushroom soup, hot and sour cabbage.

Stir-fried squid with bell peppers, fried lamb with green onions.

Steamed bread. Dinner: Tomato and egg gnocchi soup, meat dragon.

Shredded shrimp radishes.

Saturday. Breakfast: Tofu brain.

Fritters, fungus mixed with lettuce.

Lunch: Mushroom soup with green vegetables, fried rice with three vegetables and eggs (peas, corn, carrots, eggs, ham) Dinner: original soup, fennel.

Fresh meat dumplings, cold cabbage shreds.

Sunday. Breakfast: egg mash, bean paste buns, cold cauliflower.

Lunch: pumpkin soup, oyster sauce lettuce, bacon snow peas.

Steamed turbot fish and rice.

Dinner: Braised beef noodles.

On weekdays, when you eat some fruits, yogurt, and nutrition, it is very balanced.

A week flies really fast, 7 days have passed in a blink of an eye, the recipe of the week is very important, are you ready for the recipe for next week? Today I recommend 7 home-cooked dishes to you, with simple ingredients, you can make different delicious, the method is simple, and the match is nutritious, so that you will not be the same every day, and you will no longer be embarrassed by children's picky eaters, and you will no longer worry about what to cook. This week's dishes have to have meat and vegetables, pay attention to the combination of meat and vegetables, balanced nutrition, learn to cook with Lao Yang, and eat two bowls at a time.

The first course: [cold bean curd].

Method: 1. Soak the yuba in cold water first and break it into small pieces by hand. Boil the bean curd in the pot, the time does not take too long, it will affect the taste, and the cold water will be taken out after being removed.

2. Cut the carrot and cucumber into shreds, the coriander into segments, and the green onion and garlic into minced pieces.

3. Then make the sauce, add chili noodles, five-spice powder, sesame seeds, salt, sugar, minced garlic to the bowl, add hot oil, then add the soy sauce and stir well.

4. Put the yuba into the plate, add the shredded carrots, cucumber shreds, coriander segments, and a handful of fried peanuts with chopped green onions, pour in the sauce and stir evenly, and a cold salad is ready.

Second course: [Scrambled eggs with leek moss].

Method: 1. Wash and cut the leek moss, beat three eggs in a bowl and stir wellThe eggs must be stirred thoroughly, stirring for a while until they are bubbled).

3. Add oil to the pot again and heat it, pour the leek moss into it, fry it on high heat for a minute, then pour the scrambled eggs into it, add a little salt to taste, and stir-fry twice to get out of the pot.

The third course: [Di San Xian].

Method: 1. Prepare two potatoes, one eggplant and one pepper. Wash the potatoes, eggplant and peppers, cut into hob pieces and set aside. Chop the chopped green onion, ginger and garlic separately.

2. Put the chopped potatoes and eggplants into the oil pan and fry them until golden brown, and remove them (the cut eggplant should be coated with a layer of starch). Put the fried eggplant and potatoes on a plate for later use.

3. Leave oil in the pot, add green onions, ginger and minced garlic and stir-fry until fragrant, add chili peppers and continue to fry.

4. Mix a bowl of sauce: cooking wine, light soy sauce, oyster sauce, sugar, and the sauce into a pot and bring to a boil. Add the fried eggplant potatoes and continue to stir-fry, and reduce the juice over high heat.

Fourth course: [cumin potato].

Method: 1. Wash and peel the beans and cut them into small pieces. The sausages are changed to flower knives for later use. Pour a little more oil into the wok, heat the oil for 8 hours, then pour in the potato wedges and fry.

2. Cut the celery into sections and chop the shallots for later use.

3. After the potato pieces are fried until golden brown, pour in celery and sausages and stir-fry until fragrant, add an appropriate amount of pepper salt, sesame seeds, a little chili flakes, salt and stir-fry for a while, and finally add minced shallots and stir-fry evenly.

The fifth course [cabbage stewed tofu].

Method: 1. Wash the cabbage and cut it into small pieces, cut the ginger into slices, and cut the green onion into sections for later use.

2. Add a little oil to the pot, add ginger slices to the hot oil, and stir-fry the green onions until fragrant. Add the chopped cabbage slices to the pot and stir-fry until soft, add cooking wine, soy sauce and thirteen spices, and continue to stir-fry.

3. Stir-fry for one minute, then add water, the water should be submerged in cabbage, then add frozen tofu, bring to a boil over high heat, turn to medium heat and simmer for ten minutes, then add an appropriate amount of salt and continue to simmer for five minutes.

The schedule of healthy recipes for the week is as follows:

Breakfast: main and sideline, dry and thin, meat and vegetarian, rich in water and nutrients. Small size, high heat; Preparation saves time and effort; Try to eat a hot breakfast.

Everyone knows that breakfast should be eaten well, but how to supplement the brain with necessary energy, maintain strong energy and better exam status? Nutritionists suggest: breakfast should be dry and thin, and both staple and non-staple foods should be taken into account.

Carbohydrates are the only energy substances for the activity of cranial nerve tissues, and the storage amount is very small, so when there is more mental activity, as long as sufficient sugar food is ensured, it is to give the brain enough power to move. Therefore, breakfast should have enough heat supply, staple food must not be missing, parents can appropriately achieve "dry and thin matching, staple and non-staple food consideration", such as steamed bread with soybean milk, bread with milk, flatbread tofu flower, etc.

Pairing: Staple foods are bread, buns, bean buns, large (small) rice porridge, wontons, etc.; Protein-rich foods – milk (or yogurt or soy milk), eggs, meat; Fresh fruits and vegetables – cucumbers, tomatoes, all kinds of fruits.

Lunch: Lunch is the main meal of the day. After the morning exam, the body consumes a lot of calories and nutrients, and eating a good lunch can make the candidates feel tired and energetic in the afternoon.

The purpose of lunch is clear, which is to replenish a variety of nutrients and caloric energy. Protein and vitamins are essential for the rapid recovery of brain power, and a certain amount of lean meat, liver or fish (sea fish is preferred) is added to lunch, which not only provides candidates with high-quality protein, but also lecithin, choline, unsaturated fatty acids and other substances, which are substances that constitute nervous tissue and brain metabolism.

Pairing: The staple food is all kinds of rice and noodle products, mainly dry, such as rice, steamed buns, and noodles. Non-staple foods include all kinds of meat, fish, eggs, soy products, vegetables and fruits.